This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu, Dhrithi, and Appa Ramachandran for the photos!

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Wednesday, April 29, 2020

BASSARU PALYA
Long long before the food manufacturing companies started coming out with Vegetable Stock Cubes, the farmers of Karnataka have been using fresh vegetable and lentil stock to prepare a deliciously spicy broth to eat with their staple - Ragi Muddae. The traditional Ragi Muddae, Bassaru, Palya meal is a highly nutritious combo evolved out of their inherent knowledge of nutrition. Bassaru or Basida Saru gets its name from the Kannada words 'Basida' meaning strained and 'Saru' meaning broth. The stock of greens, lentils and vegetables are used to prepare the broth, while the cooked and drained vegetable lentil mixture is seasoned into a Palya ( dry curry). Bassaru Palya can be prepared using any vegetable, lentil and greens of your choice.

4. Grind all the roasted ingredients and cooked tomatoes with tamarind, garlic and coconut gratings into a smooth paste.TO MAKE BASSARU
1. Heat oil in a kadai and splutter mustard seeds.
2. Add curry leaves followed by baby onions and cook till the onions become glassy.
3. Add the STOCK and salt and bring it to a boil.

Monday, April 13, 2020

SODHI - A SPECIAL KUZHAMBU WITH COCONUT MILK BASE
Sambar is an every day Kuzhambu served with rice in almost all South Indian homes. Numerous other varieties of Kuzhambus are prepared on special occasions or on week ends for a welcome change. While Sambar is based mainly on tamarind and spice, other Kuzhambus based on tomatoes, yogurt and coconut milk are equally delicious. Sodhi is one such traditional festive Kuzhambu which is a regional specialty of Tirunelveli District in Tamil Nadu. Vegetables are stewed in fresh coconut milk to make a rich and flavoursome Sodhi Kuzhambu. Sometimes a scoop of mashed dal is added to thicken the milky Sodhi. I pressure cooked the vegetables with coconut milk for easy and fast cooking .

VEGETABLES

Carrots - 2
Green Beans - a fistful
Drumsticks - 2
Potatoes - 2
( Washed, peeled and chopped into one to one and a half inch long pieces )FOR SEASONING
Coconut oil or Sesame oil - 2 tbsps
Cumin seeds - 1/4 tsp
Cinnamon - 1 inch
Green chillies -2 ( Slit )
Fresh ginger - 1 inch ( Peeled and chopped )
Baby onions ( Optional ) - 8 ( Peeled)
Curry leaves - a fewTO PRESSURE COOK
Green gram dal - 1/4 cup
Turmeric powder - 2 pinches
Garlic (Optional ) - 2 or 3 cloves ( Peeled )TO ENHANCE TASTE
Salt - 1 tsp
Juice of one lime TO EXTRACT COCONUT MILK
1. Soak 2 cups of grated coconut in one cup of warm water for about fifteen minutes .
2. Grind the soaked coconut gratings into a fine paste, squeeze the paste to extract milk using a strainer and keep the thick milk aside.
3. Add another cup of water to the squeezed out coconut, grind and extract the second milk. Repeat the procedure and extract milk for the third time.TO PREPARE THE KUZHAMBU
4. Wash the green gram dal and add 1 cup of water, peeled garlic cloves and one pinch of turmeric powder. Set the vessel in a pressure cooker.
5. Take the chopped vegetables in another cooker vessel and add the second and third extract of coconut milk and a pinch of turmeric powder. Place it on top of the dal vessel.

6. Pressure cook until it gives out three whistles and switch off flame.
7. Heat oil in a kadai , add cumin seeds and cinnamon.
8. Stir in slit green chillies, chopped ginger, curry leaves followed by baby onions.

9. When the onions turn glassy add the pressure cooked vegetables.

10. Mash the pressure cooked dal and add only one scoop to the kuzhambu.

11. Add salt and cook until the dal and vegetables blend together.
12. Mix 1/2 tsp of rice flour to the first coconut milk and add it to the Kuzhambu.( This is just a precaution to prevent the milk from curdling)

13. Switch off flame when the Sodhi Kuzhambu is about to boil.

Blend in the juice of lime and enjoy the flavoursome SODHI KUZHAMBU with steaming hot rice.
It tastes delicious with Idiyaapam , Dosas, and Parotas too.

Sunday, April 5, 2020

We enjoy our visits to our native village for its rustic and serene atmosphere. The authentic food served lovingly by Rukmini is another major attraction. A mere thought of her Chettinadu Takkali Rasam,Kuzhal Puttu, Pachai Poondu Takkali Chutney, Vegetable Biriani,Vadais, Paniyarams, Bajjis and super soft Idlies is enough to transport us to an entire new world filled with the aromas of a traditional South Indian rural kitchen. Rukmini's special Sambar is a flavoursome blend of local vegetables and dal seasoned with Killiya Milagai ( Broken Chillies ).
Her plating ( Or leafing? ) was very simple.
A flavoursome Sambar prepared with drumsticks, baby onions and tomatoes was virtually poured over fluffy and light Idlies on a shimmering banana leaf, with delicious Vadais and coconut chutney served on the side.

The secret ingredient she did not use while preparing the slurp worthy Sambar was -Sambar Powder!

Sunday, March 8, 2020

JACK FRUIT MOUSSE
Days are gradually getting hotter indicating that summer is fast approaching. The occasional thunder storm brings in the aroma of wet mud and also the sweet fruity aroma of the tropical fruits. Just the other day my brother shared with us the first Jack fruit of the season freshly harvested from his garden.The ripe fruit was very sweet and juicy emanating a heavenly aroma. ' Unda Mavu, Hasida Halasu ' is a saying in Kannada which means a mango should be relished after a meal and jack fruit needs to be savoured only when hungry. Jack fruit is a highly nutritious fruit with high fiber content, hence it takes a longer time to digest. Relishing it with honey helps in easy digestion. We enjoyed the fruit well before our meal. And who could refuse the delicious 'Jill' Jack Fruit Mousse prepared and served as a dessert by my dear sister?! ( Jill - means chilled in Tamil)Recipe and Preparation - By Vidya MuraliINGREDIENTS

Enjoy the 'Jill' Jack Fruit Mousse and celebrate the flavour of summer !
( The fruit was so tender, juicy and sweet that it did not need any sweetening or cooking. Milk can be added as required so that the blend obtains a custard like consistency before chilling.)

Tuesday, March 3, 2020

Lush green banana plantations and golden paddy fields loomed in front of the windshield as we turned into the narrow road which led us to our native village. Just harvested healthy looking humongous banana bunches were being loaded into trucks and bullock carts to be transported to local as well as city markets. Mother nature was at her benevolent best this year.
Enjoyed the cool breeze as it combed through the greenery and brushed over the cool waters of the check dam across river Kaveri. The chime of the temple bells, the sweet and strange calls of various birds, the wonderful Sunsets and above all delicious food cooked by Rukmini were powerful batteries that charged our spirits afflicted by urbanization. After four days of vacation at paradise, it was time to get back to our daily grind. Mani brought a bag full of fresh bananas to be loaded along with our luggage . "What do I do with so many bananas?" I wondered . "CHIPS!" chimed my dear family!

VAZHAIKKAI FINGER CHIPSINGREDIENTS
Fresh and firm raw bananas/ Vazhaikkai - 2
Oil - for frying
Salt and pepper - as requiredMETHOD
1. Wash and cut both ends of the bananas and peel the green skin.
2. Immerse the peeled bananas in salt water so that they do not turn black.

3. Cut the bananas into two inch long thick fingers and immediately immerse them in salt water.

4. Heat oil in a heavy bottomed kadai.
5. While the oil is getting heated take out some of the banana fingers and wipe them using a paper towel.
6. Gently slide the dry banana fingers into hot oil and reduce heat.

7. After two or three minutes flip the finger chips using a slotted ladle. Cook till they are crisp flipping now and then.
8. Remove and drain on a paper.

9. Increase heat, slide the next batch of dried banana fingers into the oil and cook the chips similarly.
10. When the finger chips are done sprinkle salt and pepper to taste.

Enjoy the Banana Finger Chips with any dip of your choice while they are still crisp on the outside.VAZHAIKKAI CHIPSINGREDIENTS
Fresh and firm raw bananas / Vazhaikkai - 2
Oil - for fryingSambar powder - 1/4 tsp
Salt - 1/4 tspMETHOD
1. Wash and peel bananas and keep them immersed in salt water.
2. Cut the bananas into uniform slices using a sharp knife.

3. Heat oil in a Kadai.
4. Wipe the slices and drop them one by one into hot oil.
5. Do not disturb until you see the slices puffing up like small poories.

6. Flip them using a slotted ladle and reduce flame.

7. Cook on medium flame flipping now and then till the chips become crisp.
8. Remove the chips when done and drain them on a paper towel.

9. Increase flame and repeat with the remaining batches.
10. Sprinkle sambar powder and salt on the chips and pour a spoon of hot oil over the spice.

Thursday, February 20, 2020

KUNUKKU PULI KUZHAMBU
Kunukku , usually prepared out of left over Adai batter is a wonderful snack to munch along with evening tea. The snack can also be made from scratch for its delicious taste. As we were enjoying Kunukku the other day, my sister mentioned about the yummy Pakoda Kuzhambu she had relished during her tour. 'Why not Kunukku Kuzhambu ?' said I and here is Kunukku Puli Kuzhambu ready to tickle your taste buds!

Saturday, January 11, 2020

It is an interesting initiative by The Last Wilderness Organization that helps city bred people to discover the charm and mysteries of the jungle led by members of the Pardhi tribe, who were once forest dwelling nomads of Panna, now relocated to nearby villages.

At the end of a four hour trek, we were treated , with much love and care , to a sumptuous hot lunch served on leaf plates and cups in the adobe house of a headman.

We climbed up some narrow steps into a large attic from the edge of which we could see the kitchen below. Two ladies were making fresh rotis on old fashioned wood stove.

" Tread softly," said the man of the house gently. " or the mud plaster might flake off and rain upon the kitchen below!"

It was a wonderful spread . First came a salad of chopped raw onions and cucumber , with tomato slices and two whole green chillis . Then two varieties of chutnis - Guava and Amla . All raw ingredients , freshly ground on stone mortars . The guava chutni was a discovery . The sweetness of half ripe guavas was set off by the sharpness of green chillies and the rich aroma of coriander leaves , while a hint of garlic and some tang perked up the aftertaste. It was difficult to guess what imparted that very slight sourness - tamarind or lime . With the freshly roasted rotis ( made of a mix of three flours - Bajra , Gehu and jowar ), the Guava chutni tasted heavenly . Amla was also prepared similarly and the tang quotient was much higher . There was a sumptuous bharta , with mashed and roasted eggplant as base for mixed vegetables . Channadal mashed with greens was mild and wholesome and went well with rice . The meal was rounded off with a delicious kheer .

( Vidya Murali is a travel blogger and she blogs at https://ilupeju.blogspot.com/ . Her experiences and adventures come alive as she vividly describes even minute details about her sojourns on her return. I enjoy those arm chair travel moments when I visualize the beautiful scenes of strange places, and my ears prick up when the topic steers towards food ! The description of Guava Chutney she enjoyed inspired me to try out the relish immediately. I requested her to write a guest post about the Pardhis' food before posting this recipe. And here we go! )

GUAVA CHUTNEY/

Koyyapazha Chutney/ Seebehannina Chutney

INGREDIENTS

Guava (Half Ripe ) - 1 big

Fresh coriander leaves ( Chopped ) - 1 bunch

Fresh ginger - 1'' piece

Green chillies - 3

Garlic ( peeled )- 4 or 5cloves

Salt - 3/4 tsp

Juice of half lime

METHOD

1. Wash and chop the guava into cubes.

2. Remove the hard seeds.

3. Add all the ingredients into the mixer and blend into a slightly coarse chutney.

Fresh and green Koyyapazha Chutney / Seebehannina Chutney is ready.

Enjoy the Guava relish with rotis, dosas, rice and with a whole list of other dishes.

Wednesday, January 8, 2020

KOLLU SEMIA BATH
Kollu ( Tamil ) or Hurali ( Kannada ) is one of the most nutritious legumes and is the richest source of plant protein. It is also a good source of energy because of its heat generating property. In this era of advancing technology we do not need super power to go about our normal day to day activities. But people who take up intense physical activities like sports , dancing , trekking etc will need immense Human Power to pursue their endeavours. Kollu/ Hurali ( Horse gram) is a super food that builds and strengthens muscles and also generates the heat to boost Human Power. A Rasam/ Saaru prepared using sprouted Kollu / Hurali is a popular soup usually prepared during winter.
Here is a recipe of Kollu Semia Bath prepared using Kollu/Hurali/Horsegram Vermicelli - a novel item in the Food Market.

4. Heat oil in a pan and splutter mustard seeds and cumin seeds.
5. Add cashew nuts and fry till they are golden in colour.
6. Add asafoetida followed by curry leaves, ginger, green peas and tomatoes.
7. Stir in Sambar Powder and salt, and cook on medium flame.
8. Cook till the oil separates and switch off flame.
9. Add the steamed Kollu/ Hurali Semia / Horse gram Vermicelli into the gravy and gently mix together taking care not to smash the Vermicelli.
10. Switch on the stove once again and warm up the Kollu Semia Bath on low flame, stirring for two more minutes.

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.